Using a vineyard he featured within the Hogue Cellars Terroir series during his time at the Prosser giant, Co Dinn shows focus and patience with this blend of Dijon clone 76 and 96 — one of the most pricey Chardonnays in Washington. Monthly stirring in 25% new barrels from Burgundy for 17 months accounts for the toasty and tropical nose of caramel apple, pumpkin spice, butter and toasted coconut. While there’s a continuation of the coconut, complexity shows on the palate with Asian pear and Granny Smith apple up front, followed by midpalate richness and a bright lemony finish. Dinn presents this screwcapped bottling unfiltered and serves it with cedar-planked salmon, Halibut in Parchment with Basil Oil and even baklava.